Archive for November 2013

Thanksgiving in The Box – 2013

It’s hard to believe the holiday season is upon us already!  Our wishes to all of you for a very happy and yummy Thanksgiving holiday.  We are going to examine a few traditional recipes and do a little vamping to make them more fresh and homemade and without the dairy or gluten if you need…

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Buttery Bacony Butternut

This recipe could not be any easier and it’s elegant enough to make it to the Thanksgiving table.  One butternut would serve approximately 8-10 people, slice it up and you’re done.  The skin is completely edible and becomes soft when roasted, but you can also just scoop out the flesh and eat that too.  The…

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The Proof is in the Persimmon Pudding

In this week’s box we have the Hachiya persimmon.  Read this post to find out more about the two varieties that we grow on the farm and how they are each unique.  The most important difference is that the Hachiya has to ripen to the point where it’s extremely soft and almost like jelly on…

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Cauliflower with Pesto

As the weather cools you will notice that the root and cruciferous vegetables really coming into their own – bigger and brighter! We have several types of cauliflower – white, purple, orange (also called cheddar) and green (broccoflower). Many people ask us what causes the brown spots that are sometimes visible on the top surface…

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